MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Omelet
Categories: Breakfast, Canadian, Eggs
Yield: 1 Serving

3 Eggs
1/4 ts Salt
2 1/2 tb Orange juice
1 ts Lemon juice
1/2 ts Orange zest; grated
1 tb Butter

MMMMM--------------------------GARNISH-------------------------------
2 tb Fruit sugar
Orange sections

Beat yolks of eggs; add lemon juice, orange juice, and orange zest.
Beat whites until stiff, but not dry. Heat an omelet pan, put in
butter; have sides and bottom of pan well buttered. Cut and fold in
whites into yolk mixture. Have pan very hot; turn in the omelet,
spread evenly, reduce heat. Cook slowly until omelet is set; place in
moderate (350?F) oven to dry slightly on top. Fold; turn out;
garnish and serve at once. Sprinkle with fruit sugar and garnish with
orange sections.

Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.120

Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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Ben Collver wrote to All <=-

Title: Orange Omelet

That looks delicious!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canadian Cheddar Soup
Categories: Cheese/eggs, Soups/stews, Canadian
Yield: 6 Servings

2 tb (25 mL) Butter
1/4 c (50 mL) Onion, finely
-chopped
1/4 c (50 mL) Carrot, finely
-chopped
1/4 c (50 mL) Celery, finely
-chopped
2 tb (25 mL) Flour
1/4 ts (1 mL) Dry Mustard
1 pn Nutmeg
1 pn Pepper
3 c (750 mL) Chicken Stock
1 1/2 c (375 mL) Light Cream
1 c (250 mL) Milk or Beer
1 1/2 c (375 mL) Cheddar Cheese,
-shredded
1 ds Worcestershire Sauce

Salt

In a heavy saucepan, melt butter, cook onion, carrot, and celery for
about 5 minutes or until tender; do not brown. Stir in flour,
mustard, nutmeg and pepper; cook for 2 to 3 minutes.

Stir in chicken stock; simmer for about 20 minutes or until
vegetables are tender. If desired, puree until smooth in blender or
food processor. (Note: this is where the hand blender comes in REAL
handy-- Grin!)

Add cream and milk or beer and bring almost to a boil. Add cheese;
heat until just melted, stirring constantly. Add Worcestershire and a
little salt.

Makes 6 servings.

Posted by Marge Clark. Courtesy of Fred Peters.

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-- Sean

... Serving coffee on an aircraft causes turbulence.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Orange Omelet
By: Sean Dennis to Ben Collver on Mon May 12 2025 16:39:07

Title: Orange Omelet

That looks delicious!

I thought so too... I wouldn't necessarily think of oranges as Canadian
faire. On the other hand, for many years i saw hothouse bell peppers on
sale in the grocery store that were grown in Canada.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Double Chocolate Chunk Cookies
Categories: Cookies
Yield: 12 Cookies

1 c All-purpose flour (125 g)
1/2 c Unsweetened cocoa powder
- (40 g)
1/2 ts Baking soda (3 g)
1/4 ts Salt (1 g)
1/2 c Vegan butter (115 g);
- melted
3/4 c Light brown sugar (150 g)
1/4 c Unsweetened applesauce
- (60 g)
1 ts Vanilla extract (5 g)
1/2 c Vegan chocolate chips
- (90 g)
1/3 c Vegan dark chocolate
- (50 g); chopped

Preparation time: 15 minutes
Cooking time: 12 minutes

These double chunk chocolate cookies feature a rich, chewy chocolate
cookie base loaded with chocolate chips and dark chocolate chunks.
Yum!

Preheat your oven to 350?F (175?C).

Line a baking sheet with parchment paper.

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Set aside.

In a separate large bowl, whisk the melted vegan butter, light brown
sugar, applesauce, and vanilla extract until well combined and creamy.

Add the dry ingredients to the wet ingredients, mixing until just
combined.

Fold in vegan chocolate chips and chopped chocolate evenly throughout
the dough. Reserve 1 tb of each for the topping.

Refrigerate the dough for 15 minutes before shaping.

Scoop dough (about 2 tb each) and roll into balls.

Place them about 2" apart on the baking sheet.

Top the cookie balls with reserved chocolate chips and chopped
chocolate.

Bake for 12 to 14 minutes. Cookies should look set but still be soft
in the middle.

Let cookies cool on the baking sheet for 5 minutes, then carefully
transfer to a cooling rack to cool completely. They will still be
soft while warm.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/double-chocolate-chunk-cookies/>

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Ben Collver wrote to Sean Dennis <=-

I thought so too... I wouldn't necessarily think of oranges as
Canadian faire. On the other hand, for many years i saw hothouse bell peppers on sale in the grocery store that were grown in Canada.

There's the 365 days-a-year availability of fruits from the Southern
hemisphere also. I'm not sure how fresh the fruits would be though.

I had to reformat and fix some English errors in this recipe's
directions. I don't think the original typist spoke English natively.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potage Fromage (Cheese Soup)
Categories: Soups, Canadian
Yield: 8 Servings

1/2 c Onion,chopped
1/2 c Celery,chopped
1/2 c Butter
4 tb Flour
2 c Chicken stock or bouillon
4 c Milk
1 1/2 c Cottage cheese

Cook vegtables in butter until they are soft. Add flour. Stir over
low heat for 3 min. Add the chicken stock and milk. Bring to a boil
stirring constantly. Allow to cool and blend the soup in a blender
while adding cheese gradually. Return to the pot to reheat. DO NOT
BOIL. Serve hot.

MMMMM

-- Sean

... A truly wise man never plays leapfrog with a unicorn.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Orange Omelet
By: Sean Dennis to Ben Collver on Tue May 13 2025 21:08:48

Title: Potage Fromage (Cheese Soup)

Sounds tasty to me. I can imagine thickening that up a bit and pouring it on to of some chili on top of some oven fries. Here's a Canadian Cookbook
recipe, but it says Kentucky in the title. Go figure.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kentucky Salad
Categories: Jello, Salads
Yield: 1 Salad

1/4 c Water; boiling
1/4 c Sugar
1/4 c Vinegar; dilute
1 ds Salt
1 1/2 tb Gelatine
1/4 c Water; cold
1 tb Lemon juice
1 tb Tarragon vinegar
2/3 c Pineapple syrup
1/2 c Cucumber; chopped
1/2 c Pineapple (2 slices)

Mix boiling water, sugar, vinegar, and salt; heat to boiling point.
Soften gelatine in cold water, dissolve in hot liquid, stirring
constantly. Add lemon juice, tarragon vinegar, and pineapple syrup.
Strain, cool, stirring occasionally. When mixture begins to thicken,
add cucumber and pineapple. Pour into moistened mouds; chill.

Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.140

Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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